Description
If you’re cooking for two or just a few, Rachel will help you curate the perfect spread for a small, festive celebration. Learn to debone, butterfly and tie your way to Stuffed Turkey Roulade, and use the bones to craft a Quick Turkey Stock. Don’t forget about the sides and the all-important gravy when you learn to make a roux with both the drippings and the stock and transform it all into a silky Perfect Turkey Gravy.
Dairy and Gluten optional.
About the instructor: Rachel is the owner of Thyme to Nourish, a personal chef and food education service focused on whole foods and healthy eating. Trained at the Culinary Arts Program at The Art Institute of Seattle, Rachel spent her early years with a mom who loved to experiment with food. She also immersed herself in Southeast Asian and Indian cuisines while living in Malaysia. Today, Rachel focuses on providing good food to good people and can be found at Thyme2nourish.com.
Class notes
- This is a demonstration format class offered live online via Zoom.
- One spot in class is good for one kitchen or Zoom screen. A recording will be sent after class to all registered students whether or not you can attend live. Class information will be emailed four days before class. Our emails can get caught in spam filters or blocked entirely, please contact us if you don't receive the class information.
- Cancellation Policy: Classes are nonrefundable. If you cannot attend, you can request a class credit or transfer to a different class up to 7 days prior to class or have someone attend in your place.
MENU
- Turkey roulade with Traditional Stuffing
- Green beans with Lemon and Almonds
- Mashed potatoes with Pan Gravy
Classes
Online
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Tuesday, November 8, 5:00 - 6:15 pm
Register for class